Preheat an outdoor grill or a grill pan to medium-high. Toss the shrimp with half the lemon juice; season with salt and pepper. Place a sage leaf in the cavity where the shrimp were deveined, then wrap a slice of pancetta around the shrimp and secure with a toothpick. Drizzle with a touch of EVOO and set aside.
In a medium bowl, mix the vinegar, Worcestershire sauce, grated garlic, anchovy paste, mustard, hot sauce and remaining lemon juice. Pour in 1/2 cup EVOO in a slow stream, and whisk. Set aside.
Bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain.
While the pasta is working, in a food processor, pulse the 2 whole garlic cloves, lemon peel, basil, mint, parsley, tarragon and pine nuts. Pour in the remaining 1/2 cup EVOO in a steady stream. Transfer the pesto to a serving dish and stir in the cheese; season to taste with salt and pepper. Add the peas and pasta and toss.
Grill the shrimp until pink, about 4 minutes on each side. Set aside. Grill the romaine, turning once, until charred, 2 to 3 minutes.
Serve half a romaine heart per person, alongside some shrimp and pasta. Top the romaine with the dressing and the almonds.